Spinachpasta Recipes

EASY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
• In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
• Drain the pasta, reserving a 1/2 cup of the pasta water.
• Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
• Remove from heat and divide among serving bowls. Top with cheese and serve at once!

CHICKEN & SPINACH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

SPAGHETTI WITH SPINACH & GARLIC

Steps:

• Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
• Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

FRESH SPINACH PASTA

Steps:

• Heat a few drops of olive oil in a saucepan over medium heat. Add spinach and cook, stirring constantly with tongs, until leaves start to wilt and turn dark green, 2 to 3 minutes. Transfer to a strainer set over a bowl; let cool slightly, about 5 minutes. Wrap spinach up in a clean, dry towel and squeeze out as much liquid as possible.
• Transfer spinach into a blender. Add eggs; pulse on and off until pureed. Press puree through a strainer into a bowl if desired.
• Pile flour onto your work surface. Make a large well in the center; add salt, 2 teaspoons oil, and the liquid spinach mixture. Stir some flour into the well until liquid is mostly absorbed. Gather in enough flour to form a shaggy dough. Scrape excess flour to the side. Knead dough for a few minutes until smooth and soft but still moldable. Add extra flour or water if needed.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour.
• Cut dough into 4 pieces; keep 3 pieces wrapped in plastic. Roll 1 piece into a tube and press down into a rectangle about 1/4-inch thick, dusting with semolina flour.
• Run dough twice through a stand mixer fitted with a pasta attachment using the thickest setting. Dust with semolina; fold in the rounded ends to retain the rectangular shape. Run pasta sheet through the thickest setting 2 more times. Decrease thickness by 1 setting and run pasta sheet through 2 times. Repeat 2 more times. Dust with semolina if sticky and clean up any edges as needed.
• Cut pasta sheets in half lengthwise and sprinkle with semolina. Let dry for 15 minutes. Roll and dry remaining pieces of dough. Run each sheet through the fettuccine setting and dust with more semolina.
• Bring a large pot of lightly salted water to a boil. Cook fresh pasta until tender yet firm to the bite, 45 to 60 seconds. Drain most of the water and mix pasta with any piping-hot sauce you desire.

FASTEST PASTA WITH SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
• Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

HOMEMADE SPINACH PASTA DOUGH

Steps:

• Gather the ingredients.
• Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.
• In a blender or food processor , combine the spinach and eggs.
• Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
• In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.
• On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.
• Pour the spinach-egg mixture into the well.
• Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
• As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until the dough is smooth and slightly tacky but not sticky.
• Set aside, covered with plastic wrap, for about 20 minutes.
• Assemble your pasta maker according to the manufacturer's instructions.
• Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.
• Cover all of the pieces-except the one you're working with-with a clean dishtowel or plastic wrap.
• Form the piece of dough into a flat rectangle with your hands or a rolling pin to prepare it to be fed into the pasta maker.
• Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.
• Then fold it in thirds (like a business letter).
• Feed it through the pasta rollers again.
• Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.
• Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.

CREAMY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
• While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
• Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
• Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

ONE-POT PASTA WITH SPINACH AND TOMATOES

Steps:

• Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
• Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
• Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
• Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
• Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

LOW-FAT SPINACH AND RICOTTA PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and cook pasta according to package directions.
• Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
• Add spinach and basil to the skillet and stir until wilted.
• Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
• Drain pasta, reserving 1/4 cup or so of the cooking water.
• Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
• Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.

HOMEMADE SPINACH PASTA

Steps:

• Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
• Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
• Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
• Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
• Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
• Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.